Cheesy Corn And Skillet Roasted Pepper Soup Recipes

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CHEESY CORN AND SKILLET-ROASTED PEPPER SOUP



Cheesy Corn And Skillet-Roasted Pepper Soup image

Number Of Ingredients 10

1 cup chopped yellow onion
2 medium green bell peppers, chopped or 2 cups frozen, diced green peppers, thawed
1 (10-ounce) package frozen corn kernels, thawed
1 cube reduced-sodium chicken bouillon
1 1/2 cups water
1 cup fat-free evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

Steps:

  • 1. Heat a Dutch oven over medium-high heat. Coat Dutch oven with cooking spray, add onion and peppers, and cook 8 minutes or until onions are translucent and beginning to turn golden, stirring frequently. 2. Increase to high heat and add corn, bouillon, and water. Bring to a boil, reduce heat, cover tightly, and simmer 10 minutes. 3. Remove from heat and stir in remaining ingredients. 4. For a thicker consistency, puree half of the mixture by placing one cup in a blender, covering tightly, holding down the lid, and blending until smooth. Repeat once or twice to desired consistency. EXCHANGES1 1/2 Carbohydrate1 Lean MeatNUTRITION FACTSCalories 180 Calories from Fat 48Total Fat 5g Saturated Fat 3gCholesterol 16mgSodium 596mgTotal Carbohydrate 24g Dietary Fiber 3g Sugars 10gProtein 12g

Nutrition Facts : Nutritional Facts Serves

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